Ingredients
Buttermilk Pancake recipe (makes 6 pieces)
110g plain flour
30g caster sugar
1/4 teaspoon salt
1 tablespoon baking powder
120ml full cream milk (room temperature)
1 tablespoon lemon juice
40g melted butter
1 large egg
Directions
Add the fresh lemon juice into the milk to infuse for at least 15 minutes to produce homemade butter milk. Right before use, shake it until thicken.
Melt the butter in a sauce pan. Set aside to cool.
Combine all the dry ingredients in a bowl. Mix the egg into the ready made butter milk and melted butter. Gradually add the wet ingredients to the dry ingredients. Do not over mix, it is good to left a bit of lumps in the batter.
Fry the batter at a medium heat on a non stick pan until little bubble form on the surface. Flip over to another side until cooked. Do nut over cook as you don’t want a tough and hard pancakes. It is best serve warm just with a slice of nice cold salted butter with pure maple syrup.
Tips:
Add ham, cooked bacon, sausages or cheese into the batter before fry to produce savoury pancakes.
Add fresh blueberies and pinch of cinnamon for extra texture.
Make extra and keep in the freezer. Defrost at room temperature before serve.
My favorite combo: pure maple syrup with salted butter / peanut butter with backcurrant jam, cinnamon powder with salted butter / banana with nutella spread
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You can see the recipe here: gracekitchencorner.blogspot.com
